van Boven - Home Made Winter-van Boven, Yvette

From The Moonshiner, an Irish folk song

* ALL RECIPES SERVE 4, UNLESS OTHERWISE INDICATED.

* 1 TBSP = 15 G * 1 TSP = 5 G

* BAKING TIMES MAY BE LONGER OR SHORTER IN DIFFERENT OVENS. THE BAKING TIMES IN THIS BOOK ARE THEREFORE SUGGESTIONS. PLEASE RELY ON YOUR EXPERIENCE WITH YOUR OWN OVEN.

* I OFTEN USE CAGE-FREE EGGS (LARGE), BUT I MUCH PREFER USING FREE-RANGE OR ORGANIC EGGS.

* 1 LITER = 10 DL = 100 CL = 1000 ML

* ALWAYS USE FREE-RANGE OR, EVEN BETTER, ORGANIC MEAT. AND THIS IS MANDATORY!

YES! THATS ME INDEED!
PHOTOGRAPHED BY OOF (110 YEARS AGO)

PUBLISHED IN 2012
BY STEWART, TABORI & CHANG, AN IMPRINT OF ABRAMS
YVETTE VAN BOVEN photography: OOF VERSCHUREN
RENSKE KUIPER P. 69, TOP RIGHT
MARITTE & VICTOR VAN BOVEN, PP. 43 & 193 HENNIE FRANSSEN-SEEBREGTSFOR ABRAMS
EDITOR: NATALIE KAIRE
DESIGNER: LIAM FLANAGAN
TRANSLATOR: MARLEEN REIMER
PRODUCTION MANAGER: ANET SIRNA-BRUDERCATALOGING-IN-PUBLICATION DATA HAS BEEN APPLIED FOR AND MAY BE OBTAINED FROM THE LIBRARY OF CONGRESS.ISBN 978-1-61769-004-42012 YVETTE VAN BOVENORIGINALLY PUBLISHED IN 2011 BY FONTAINE UITGEVERSALL RIGHTS RESERVED. NO PORTION OF THIS BOOK MAY BE REPRODUCED, STORED IN A RETRIEVAL SYSTEM, OR TRANSMITTED IN ANY FORM OR BY ANY MEANS, MECHANICAL, ELECTRONIC, PHOTOCOPYING, RECORDING, OR OTHERWISE, WITHOUT WRITTEN PERMISSION FROM THE PUBLISHER.STEWART, TABORI & CHANG BOOKS ARE AVAILABLE AT SPECIAL DISCOUNTS WHEN PURCHASED IN QUANTITY FOR PREMIUMS AND PROMOTIONS AS WELL AS FUNDRAISING OR EDUCATIONAL USE. SPECIAL EDITIONS CAN ALSO BE CREATED TO SPECIFICATION. FOR DETAILS, CONTACT SPECIALSALES@ABRAMSBOOKS.COM OR THE ADDRESS BELOW.
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www.abramsbooks.com

introduction

When I finished writing Home Made , I realized I actually wasnt quite done. There were still heaps of recipes, waiting wistfully, and every day new ones were added. So it was tough to say good-bye.

But oh wellat some point you need to let the book go because the printer is waiting for it and because people are waiting for the book in the bookstore. I went with the book to the printer in Spain, then I went with the book to the bookstore, and occasionally I would accompany the book to its future home and write a farewell note in it.

Thats all I could do. Making such a big book is a real undertaking. I lived with the book and it stayed with me day and night. So once it was finished and had left my home, I began to miss it tremendously. I missed thinking about the contents of the book, I missed writing, drawing, continuously looking to see if thered be something even more delightful to add, killing off some of my dearest darling recipes, finding more that Id been looking for forever, traveling to unfamiliar destinations to photograph them with my husband, Oof, and going on new adventures. I missed photographing the dishes, eating them together, and gleefully realizing that each was another truly fun recipe.

In the meantime, more recipes and ideas were piling up high and my fingers were itching to get started again. I talked about the missing and the itching with my publisher. Luckily, he agreed that I should develop my plans into a new book. No, wait: not one new book; it would have to be two. One turned out to be insufficient for all I wanted to tell, so after this one, there will be another.

Because I grew up in a pretty wet and cold country (Ireland), and now spend a lot of time in a warmer one (France), Ive rendered that into two volumes: Winter and Summer. In this first volume, Winter, youll find more Irish meals, and in the Summer book, more French meals.

Because Im often headstrong, Ive sometimes interpreted things completely my own way, and I hope you wont mind. Because Im often impatient, Ive sometimes drawn the recipes because its faster than writing. And because at times, probably unnecessarily, I worry that you wont understand quite what Im trying to say, Ive also added memories and photos so you get a sense of what I mean. I believe that, just like a formally decorated table or a beautifully arranged plate, a cookbook should exude a certain spirit, or a mood, that you should be in when you start to get going in the kitchen. My first book has packed her suitcase and is embarking on a trip around the world, and Ill go with her. Im working on a new cookbook now, and Ill see you soon, when the sun is shining and we can eat outdoors. Something delicious. But in the meantime, cook the winter away. Its going to be a good one.

Yvette

Wicklow Mountains, Ireland

Co. Kerry, Ireland

bannock bread

You can make this bread in no time, and you cook it in a pan so you dont need an oven! It will become a sort of thick pancake, which youll cut into wedges. The taste and texture are similar to those of scones. Serve with salted butter, clotted cream, or unsweetened whipped cream, and fresh strawberries or jams. You can make my Devonshire cream (recipe below) instead of buying clotted cream, which is not always easy to find.

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2 cups (250 g) all-purpose flour2 tbsp sugartsp baking powdertsp baking sodatsp salt3 tbsp (40 g) butter, plus more for the panabout 1 cup (225 ml) buttermilk

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